One-Pot Creamy Lemon Garlic Chicken Pasta (Easy Weeknight Dinner)
Looking for a quick one-pot dinner that tastes like a restaurant meal but fits a busy weeknight? This One-Pot Creamy Lemon Garlic Chicken Pasta is your new go-to. It’s rich, bright, and silky—loaded with juicy chicken, tender pasta, and a glossy lemon–garlic–Parmesan sauce. Best of all, everything cooks in one pot, so cleanup is minimal. This recipe is perfect for meal prep, family dinners, or when you need something satisfying in under 35 minutes.
- Prep:
- Cook:
- Total:
- Servings: 4
- Method: One-Pot / Stovetop
The magic of this dish is in the starchy pasta water simmered directly with chicken, garlic, and lemon. As the pasta cooks, it releases starch that naturally thickens the sauce—no separate pot, no heavy roux. A splash of cream and freshly grated Parmesan wrap everything in a luscious coat, while lemon juice brightens every bite. If you love creamy chicken pasta, one-pot pasta recipes, and bold lemon garlic flavors, this is a must-save recipe for your weeknight rotation.
Ingredients
- 2 tablespoons olive oil
- 500 g (1 lb) boneless skinless chicken breast, cut into thin strips
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- Zest of 1 lemon (finely grated)
- Juice of 1 large lemon (about 3 tablespoons), divided
- 300 g (10–11 oz) short pasta (penne, rigatoni, or rotini)
- 3 1/2 cups low-sodium chicken broth (plus hot water as needed)
- 3/4 cup heavy cream (or half-and-half for a lighter version)
- 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons unsalted butter (optional, for extra gloss)
- Fresh parsley, chopped, for garnish
- Lemon slices, for serving
Step-by-Step Instructions
- Sear the chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear 3–4 minutes per side until lightly golden (it will finish cooking later). Transfer to a plate.
- Build flavor: Lower heat to medium. Add minced garlic; cook 30 seconds until fragrant. Stir in lemon zest and half the lemon juice; scrape up any browned bits—this adds savory depth.
- Simmer pasta: Add dry pasta and chicken broth. Bring to a boil, then reduce to a lively simmer. Stir often to prevent sticking. Cook 9–10 minutes until pasta is just shy of al dente.
- Finish the sauce: Return chicken and any juices to the pot. Pour in cream, remaining lemon juice, and red pepper flakes. Simmer 2–3 minutes, stirring, until the sauce thickens and chicken is cooked through.
- Cheesy gloss: Stir in Parmesan (and butter, if using) until melted and glossy. If the sauce is too thick, loosen with a splash of hot water or broth. Taste; adjust salt and pepper.
- Serve: Top with parsley and lemon slices. Serve hot, straight from the pot.
Pro Tips & Variations
- Use freshly grated Parmesan. Pre-grated cheese can make the sauce grainy.
- Control the lemon. Start with half the juice, then add more to taste at the end.
- Swap the protein. Try shrimp (add in the last 3 minutes), rotisserie chicken, or crispy bacon.
- Make it lighter. Use half-and-half and add extra pasta water instead of cream.
- Add greens. Stir in spinach or peas for color and nutrients during the last minute of cooking.
- Gluten-free option. Use GF pasta and monitor liquid; you may need a touch more broth.
- Extra silky. A small knob of butter at the end adds restaurant-style shine.
Storage & Reheating
Cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat with a splash of water, milk, or broth to loosen the sauce. This pasta also freezes fairly well for up to 2 months; thaw overnight in the fridge and reheat slowly to maintain a smooth texture.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 560 |
| Carbohydrates | 54 g |
| Protein | 35 g |
| Fat | 22 g |
| Saturated Fat | 10 g |
| Fiber | 3 g |
| Sodium | 720 mg |
| Sugar | 3 g |
Cook’s Notes
The key to this pasta is balancing richness with brightness. Cream and Parmesan create a luxurious base, while lemon slices through the heaviness for a clean finish. If you like it extra tangy, add a final squeeze of lemon at the table. For spice lovers, a pinch of red pepper flakes wakes up the sauce without overpowering the lemon and garlic. Like all good weeknight recipes, this one forgives small timing mistakes—keep the heat moderate, stir now and then, and it will reward you with a silky, crowd-pleasing bowl.
Frequently Asked Questions
Can I use milk instead of cream?
Yes. Use whole milk or half-and-half and reduce the heat to prevent curdling. Add extra Parmesan for body, and thicken with a bit more pasta starch as needed.
What pasta shape works best?
Short shapes like penne, rigatoni, rotini, or shells work beautifully. They trap the sauce and cook evenly in one pot.
How do I avoid a grainy sauce?
Use freshly grated Parmesan and lower the heat before adding cheese. Add cheese gradually, stirring until smooth.
Can I make it ahead?
Yes. Cook just to al dente, cool quickly, and store. Reheat gently with a splash of water or broth to bring the sauce back to life.
If you’re craving a creamy one-pot chicken pasta loaded with bright lemon and garlic, this recipe delivers every time. It’s the kind of easy weeknight dinner that feels special without a sink full of pans. Save it to your meal plan, and don’t forget to leave a comment with your favorite twists—spinach, peas, or a touch of chili heat!